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Chicken Onigiri Recipe

Chicken Onigiri Recipe
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★★★★★

5 from 15 reviews

This Chicken Onigiri recipe brings a flavorful Japanese twist to your snack or lunch. Featuring seasoned sushi rice filled with savory teriyaki-style chicken, these rice balls are wrapped with crisp nori seaweed. Perfect as a portable meal or a delicious treat, the recipe balances tender chicken marinated in a sweet and savory sauce with the umami-rich furikake seasoning mixed into the rice. Easy to prepare and delightful to eat, these onigiri are a wonderful way to enjoy Japanese flavors at home.

Ingredients

Scale

Rice and Seasoning

  • 4 cups cooked sushi rice
  • 1/2 teaspoon fine salt
  • 2 tablespoons furikake (optional)

Chicken Marinade

  • 1/2 pound boneless skinless chicken meat (preferably drumsticks), cut into small pieces
  • 2 teaspoons soy sauce
  • 1 tablespoon sake (or water)
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch

Teriyaki Sauce

  • 1 ½ tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon firmly packed brown sugar

Cooking and Garnish

  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • 1 sheet nori (cut into small rectangles for wrapping)

Instructions

  1. Season the Rice: After cooking sushi rice, mix in 1/2 teaspoon fine salt thoroughly. Then stir in 2 tablespoons of furikake seasoning, or sprinkle furikake onto the shaped onigiri if preferred, to infuse the rice with added flavor.
  2. Marinate the Chicken: Cut the chicken meat into small bite-sized pieces. Place them in a bowl and add 2 teaspoons soy sauce, 1 tablespoon sake, 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Mix well to coat the chicken evenly and refrigerate for 30 minutes to tenderize and infuse flavor.
  3. Prepare Teriyaki Sauce: In a small bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar. Stir until the sugar dissolves fully, creating a smooth sauce.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2 to 3 minutes, stirring occasionally, until cooked through and lightly browned.
  5. Add Garlic and Glaze: Lower the heat to medium and add 1 tablespoon minced garlic to the pan. Sauté for about 30 seconds until fragrant. Pour in the prepared teriyaki sauce and cook, stirring frequently, until the sauce thickens into a glossy glaze coating the chicken. Remove from heat.
  6. Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop about 1/3 cup of the seasoned rice into your palm. Make a small indentation in the center and add 1 tablespoon of the cooked chicken filling. Cover the filling with an additional 1/3 cup of rice, then press and shape the whole into a firm triangle. Finally, wrap each rice ball with a strip of nori seaweed to hold its shape and add flavor.

Notes

  • Use fine salt to better distribute seasoning evenly throughout the rice.
  • Furikake seasoning is optional but adds authentic umami flavor to the rice.
  • Marinating chicken with baking soda helps tenderize the meat for a softer texture.
  • Adjust sweetness of teriyaki sauce by varying the amount of brown sugar.
  • Wet your hands with water or salt water to prevent rice from sticking during shaping.
  • Onigiri can be served warm or at room temperature and work great for packed lunches or picnics.

Nutrition

Keywords: Chicken onigiri, Japanese rice ball, teriyaki chicken, furikake, sushi rice snack

Find it online: https://servedbynora.com/chicken-onigiri-recipe/